recipes

Kids 21 March 2019

The Scoop on Sundaes

(Family Features) Sundaes are sweet, but maybe it's time for something sensational.

These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there's something to please everyone.

10 Tips for Sundae Making

1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
2. Using whole nuts and dried fruit for add-ins can give your sundae extra texture and a big crunch.
3. Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream "truffle."
4. Use mini containers like egg cups, espresso cups and cordial glasses to make mini sundaes.
5. Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.
6. To keep your ice cream from melting as fast, freeze your sundae bowls or dessert dishes overnight.
7. To make your scoops more perfect-looking, dip your ice cream scoop in hot water in between scoops.
8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.
9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.
10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use things like berries, ripe peach wedges and banana slices.

For more tips and recipes, visit www.breyers.com or www.facebook.com/breyers.

Mini Coffee Ice Cream Sundaes

4 servings
Prep Time: 25 minutes

  • 2 cups Breyers Coffee ice cream
  • salted caramel sauce*
  • almond whipped cream**
  • 1 shot espresso coffee
  • 4 amaretti cookies
  • chocolate-covered coffee beans
  1. Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream.
  2. Pour a little espresso into each cup, then garnish with cookies and coffee beans.
  3. *For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.
  4. **For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.

Snow Ball Sundaes

4 servings
Prep Time: 15 minutes
Freeze Time: 30 minutes

  • 2 cups Breyers Mint Chocolate Chip ice cream
  • 8 slices (1-1/2 inches thick) store-bought angel food cake
  • 1/4 cup hot fudge topping, warmed
  • 1/2 cup marshmallow creme, melted*
  • chocolate sprinkles
  1. Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.
  2. Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.
  3. To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.

*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and Meatball Sundaes

4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes

  • 12 small scoops Breyers Rocky Road ice cream
  • 1 cup chocolate sandwich cookie crumbs
  • 2 cups strawberries, trimmed
  • 2 tablespoons sugar
  • 1 cup Breyers Natural Vanilla ice cream, divided
  • 2 store-bought shortbread cookies, crushed
  1. Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.
  2. For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.
  3. To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!
  4. *If a potato ricer is not available, simply scoop ice cream into bowls.

Ice Cream Lollipops

8 lollipops
Prep Time: 15 minutes
Freeze Time: 30 minutes

  • 2 cups Breyers Chocolate Chip Cookie Dough ice cream
  • chocolate-fudge flavor ice cream topping that freezes
  • pink or rainbow sprinkles
  1. Freeze plate 30 minutes. Scoop 8 balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least 30 minutes.
  2. Meanwhile, pour ice cream topping into bowl. Dip frozen balls into ice cream topping, twirling to coat. Quickly decorate with sprinkles. Keep frozen until ready to serve.

Source: Breyers

Holiday 13 March 2019

Pantry Secrets for Easter Dinner

(Family Features) You probably don't know it, but you may have the secret ingredients for an exceptional Easter dinner in your pantry right now. The holidays are a perfect opportunity to sprinkle creativity into special meals by using staples like pancake mix, syrup and instant mashed potatoes in unexpected ways to craft new and delicious dishes the whole family will love.

Here are ways to use up what you already have to make a complete Easter menu, including savory Bacon and Cheese Appetizer Bites, Spinach Salad with Warm Maple Dijon Vinaigrette, Maple Glazed Pork Tenderloin, and a sweet Spiced Mocha Fudge Cake. You'll create an Easter meal worth celebrating and make your hungry family a happy one.

For more creative recipes and tips, visit www.hungryjack.com.

Spiced Mocha Fudge Cake

Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

CAKE:

  • Crisco Original No-Stick Cooking Spray
  • 4 (1-ounce) squares unsweetened baking chocolate
  • 3 tablespoons butter
  • 1cup hot brewed Folgers Classic Roast® Coffee
  • 2/3 cup Hungry Jack Instant Mashed Potato Flakes
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar

SPICED WHIPPED CREAM:

  • 1/2 pint whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper with no-stick cooking spray. Place chocolate and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to 60 seconds or until chocolate is melted and smooth when stirred.
  2. COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing bowl, stirring until moistened. Blend in sugar and vanilla. Blend in chocolate mixture and egg yolks. Stir together flour, baking powder and salt. Gradually blend into chocolate mixture.
  3. BEAT egg whites on medium speed of electric mixer until stiff. Add to chocolate mixture and blend on low speed until completely blended, scraping sides and bottom of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes or until set in center. Cool completely in pan on wire rack. Remove from pan. Sprinkle liberally with powdered sugar.
  4. COMBINE whipping cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat on medium speed of electric mixer until stiff. Serve with cake.

Maple Glazed Pork Tenderloin

Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes

  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon dried marjoram leaves, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pound pork tenderloin, cut into 1/2-inch slices
  • 1 tablespoon butter
  • 2 tablespoons Hungry Jack Original Regular Syrup
  1. COMBINE thyme, marjoram, salt, onion powder and garlic powder in large resealable food storage bag. Seal bag and shake well. Add pork slices. Seal bag. Shake to coat.
  2. MELT butter in large nonstick skillet over medium-high heat. Add pork mixture. Cook and stir 8 to 10 minutes or until pork is browned and no longer pink in center. Add syrup. Cook and stir until pork is glazed.

Spinach Salad with Warm Maple Dijon Vinaigrette

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute

  • 1/4 cup Hungry Jack Original Syrup
  • 3 tablespoons cider vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Crisco 100% Extra Virgin Olive Oil
  • 1 (6-ounce) bag fresh baby spinach leaves
  • 1 small unpeeled red apple, cored and thinly sliced
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons crumbled cooked bacon or real bacon bits
  1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
  2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.

Bacon and Cheese Appetizer Bites

Makes: 24 appetizers
Prep Time: 5 minutes
Cook Time: 10 minutes

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup sour cream
  • 1 tablespoon water
  • 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/4 cup bacon, cooked and crumbled
  • 2 tablespoons butter, melted
  • Paprika
  1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
  2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
  3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

(c)/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of The Folgers Coffee Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

Source: Hungry Jack

Dessert 01 June 2016

Artful Adaptations

(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.

Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.

Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.

Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.

Tips for Storing Ice Cream
From The International Ice Cream Association

  • Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
  • Keep the ice cream container lid tightly closed when storing in the freezer.
  • Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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Mocha Cream Soda Floats

2 servings
Prep Time: 5 minutes

  • 2 tablespoons chocolate syrup
  • 1 can (12 ounces) chilled cream soda
  • 1 cup Starbucks Mocha Frappuccino ice cream
  • 2 dollops sweetened whipped cream
  1. Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.

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Decadent Hot Chocolate Affogato

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3/4 cup 2% milk
  • 1/2 cup half and half, heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Salt
  • 1 cup Starbucks Coffee ice cream
  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  2. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

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Coffee Bananas Foster

2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes

  • 2 medium bananas, sliced
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons butter
  • 2 tablespoons dark or light rum
  • 2 slices prepared pound cake (about 1/2 inch thick), toasted
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
  2. Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

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Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 1/2 cup pure maple or pancake syrup
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped toasted walnuts
  • 2 prepared waffles, heated according to package directions
  • 1 cup Starbucks Caramel Macchiato ice cream
  1. Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
    Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.

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Tiramisu Ice Cream Parfaits

2 servings
Prep Time: 15 minutes

  • 1 cup sweetened whipped cream, plus extra for topping
  • 1/2 cup mascarpone*
  • 1/3 cup strong-brewed Starbucks coffee or espresso
  • 1 cup chopped crunchy ladyfinger cookies
  • 1 cup Starbucks Java Chip Frappuccino ice cream
  1. Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
  2. Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.

*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.

Source: Starbucks

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